Latha Machher Tel Jhal
Latha machher tel jhal is a fiery Bengali fish preparation where latha steaks simmer in a glossy red chile and mustard-oil sauce. It is sharper, oilier, and drier than a gentle jhol.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Rub the fish with turmeric and salt and sear the steaks in hot mustard oil.
In the same pan, bloom nigella seeds, garlic, red chile paste, and tomato until the oil separates.
Add a small splash of water to make a thick jhal rather than a soup.
Return the fish and simmer until the sauce coats the steaks and oil beads on top.
Finish with slit chiles and cilantro and serve immediately with rice.
π· Perfect Pairings
Complete your meal with these
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